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After soaking, squeeze and break apart the bread. In a separate bowl, beat the eggs with the sugar, cinnamon, nutmeg, half-and-half and vanilla. Then mix in the soaked bread cubes, the pineapple and blueberries. Let sit for 30 minutes in the refrigerator.
Preheat the oven to 285 degrees F.
Fill mini loaf pans or cupcake tins, scatter coconut over top, and bake for 20 minutes. Let cool and serve with a drizzle of the Bourbon Caramel Sauce.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Golden Pineapple Cheesecake with Guava Coulis and Candied Ginger
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